FOR SQUASH:
1. Preheat the oven
FOR ALMONDS:
In a small
he squash and bake in the oven at 400 degrees for about
Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
Combine all ingredients, mixing well.
Put into greased baking dish and bake 45 minutes at 325\u00b0 until light brown and firm. Marshmallows may then be put on top and lightly browned.
Serves 6.
Double recipe for 12 and bake in 9 x 13-inch casserole.
For Squash:.
Preheat oven to 450 degrees.
Halve squash lengthwise and seed
Preheat oven to 400. Cut squash in half lengthwise and remove
COMBINE all ingredients except for squash.
Preheat oven to 350 deg F.
Cut squash in half lengthwise and scrape out seeds.
Place cut side down in baking dish and bake for 25 minutes.
Mix the other ingredients.
Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.
For the Cornmeal crust:.
Preheat
Cook squash in salted water; drain and mash. Melt butter and add to stuffing. Mix well. Save half for squash mixture. With other half, line bottom of shallow casserole dish (reserve small amount for topping). Add remainder of ingredients to squash. Mix well. Fill dish with squash mixture; top with stuffing mixture and bake at 350\u00b0 for 35 minutes.
75 degrees F.
Toss squash with olive oil and sprinkle
50\u00b0F
Cut each squash in half crosswise.
Scoop
ellow squash.
Season with salt and pepper.
Saute for 1
Soak squash in buttermilk to cover, at
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
arge baking dish and toss squash and green onions with 2
nto boiling water and cook for 45 seconds. Use tongs or
Mix well, except for crackers.
Sprinkle crushed crackers over top.
Bake at 350\u00b0 until firm in the center.
May substitute broccoli for squash.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and